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Sticky Gochujang Chicken & Brothy Rice
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Sticky Gochujang Chicken & Brothy Rice

30 minPara 2Nutri-Score B€€
de @cookwithcourt_12 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • chicken thighs (boneless, skin on)Carne4 piezas
  • gochujang pasteDespensa15 g
  • oyster sauceDespensa15 ml
  • dark soy sauceDespensa5 ml
  • vegetable oil (for frying)Despensa15 ml
  • Shaoxing rice wineDespensa15 ml
  • onion (chopped)Frutas y verduras0,5 piezas
  • spring onions (sliced, extra for serving)Frutas y verduras2 piezas
  • garlic (cloves, minced)Frutas y verduras2 piezas
  • red chilli (sliced, optional)Frutas y verduras1 pieza
  • ginger puréeFrutas y verduras5 g
  • bok choy (halved)Frutas y verduras1 pieza
  • chicken brothDespensa500 ml
  • fish sauceDespensa10 ml
  • soy sauceDespensa10 ml
  • jasmine riceCereales150 g
  • coriander (chopped)Frutas y verduras10 g
  • salt (for the rice water)Especias5 g

por ración

Nutrición

708kcal

Carbohidratos
68 g
Proteínas
48 g
Grasas
28 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Bol
  • Cucharón

paso a paso

Preparación

  1. Coat the chicken

    • Mix the gochujang, dark soy sauce and oyster sauce in a bowl.
    • Coat the chicken thighs evenly in the marinade.
    Paso 1

  2. Cook the chicken

    • Heat a lightly oiled frying pan over medium heat.
    • Add the chicken and cook for 5–6 minutes on each side until sticky and cooked through.
    • Remove the chicken from the pan and set aside, keeping the pan and its juices.
    Paso 2

  3. Cook the rice

    • Add the jasmine rice to a saucepan of salted water.
    • Cook as per the packet instructions until tender, then drain.
    Paso 3

  4. Build the broth

    • Deglaze the chicken pan with the Shaoxing rice wine.
    • Add the onion, spring onions, garlic, chilli and ginger purée and cook for a few minutes until softened.
    • Pour in the chicken broth, soy sauce and fish sauce and simmer to develop the flavour.
    Paso 4

  5. Add the bok choy and season

    • Add the bok choy to the broth for the last few minutes of cooking.
    • Taste and adjust the seasoning, adding a little more soy sauce and fish sauce if needed without overdoing it.
    Paso 5

  6. Serve

    • Spoon the rice into bowls and ladle the broth over it.
    • Top with the chicken, bok choy, coriander and sliced spring onions.
    Paso 6
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